Cream Cheese Danish Heart

Yield 1 heart - 12 servings

2 cups all-purpose flour
1 / 4 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 / 2 teaspoon salt
1 / 4 cup water
1 / 2 cup sour cream
1 / 4 cup butter or margarine
1 large egg

Cream Cheese Filling:
1 (8-ounce) pack cream cheese
1/3 cup sugar
1 teaspoon vanilla extract

Powdered Sugar Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
2 drops red food coloring

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator; roll to 16- x 8-inch rectangle. Spread evenly with Cream Cheese Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form a large heart; pinch ends together. Place on greased baking sheet. With a sharp knife, cut 1/3 through heart at 1-inch intervals, alternating from side to side to resemble a heart. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 F for 20 to 25 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.

Cream Cheese Filling: In a bowl, combine 1 (8-ounce) pack cream cheese, softened; 1 / 3 cup sugar; and 1 teaspoon vanilla extract. Stir until smooth.

Powdered Sugar Glaze: In a bowl, combine 1 cup powdered sugar, sifted; 2 to 3 tablespoons milk; and 1 teaspoon vanilla extract. Stir until smooth. Add 2 drops red food coloring; stir until well blended.

Nutrition Information Per Serving, Serving size : 1 / 12 of recipe (86 g)
Calories : 280, Total fat : 13 g, Saturated fat : 8 g, Cholesterol : 55 mg, Sodium : 210 mg, Carbohydrates : 36 g, Dietary fiber : <1 g, Sugars : 18 g, Protein : 5 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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